Balsamic Glazed Meatloaf

I was going to go swimming tonight, I really was.

But then I realized I haven’t posted a recipe in three weeks, I already went on a run today, there’s a College World Series game on tonight, AND I have two jobs, which is pretty exhausting…

But mainly I didn’t end up going swimming tonight because my dad poured me a glass of wine and I sat on the couch and drank it. Triathlon shmiathlon.

balsamic glazed meatloaf

Really, it’s about time I shared this recipe- it’s ridiculously good. And yes, I’m talking about meatloaf here, not brownies. The vegetables in the meatloaf give it additional moisture and texture, and the balsamic vinegar is really what makes the meatloaf, if you know what I mean.

It also helps to use beef that is completely delicious all on it’s own. You know, all- natural, completely grass-fed cows that you helped to raise in the temperate climate of Banks, OR….


Ha. Use whatever meat you want, ground turkey works really well with this recipe because of the additional vegetables.

Also, just kidding Ina!!!!!! I have 7 of your 8 cookbooks and I love you!!!!!!


Recipe was adapted from here

olive oil

1 small onion, finely diced

1 red bell pepper, finely diced

4-5 crimini mushrooms, finely diced

5 cloves of garlic, minced

1/4 teaspoon red pepper flakes

1 lb ground beef

3/4 cup bread crumbs, or a mixture of bread crumbs and crushed crackers (buttery crackers like Ritz work best!)

1/4 cup fresh parsley, chopped

1 egg, beaten

1 teaspoon Worcestershire sauce

1/2 cup ketchup

2 tablespoons balsamic vinegar

1/3 cup grated Parmesan cheese

additional 1/4 cup ketchup + 1/4 cup balsamic vinegar for the glaze

Salt and pepper


Preheat your oven to 425 degrees.

In a large saute pan over medium- high heat, cook the onion, pepper, mushrooms, and red pepper flakes in olive oil until almost soft, about 5 minutes. Add the garlic and cook for one more minute. Season with salt and pepper and remove from heat.

In a large mixing bowl, combine the remaining ingredients, except for the glaze, and gently mix. Add cooled vegetables to the meat mixture, remembering to just mix until everything is combined, and no more than that!

Press the mixture into a 9 x 5 loaf pan, brush with the remaining ketchup/ balsamic vinegar glaze, and bake for 1 hour.

Or, you can make adorable mini meatloaf’s, by using a mini loaf pan and baking the meatloaf for 20 minutes. Which is conveniently the time and temperature needed to roast Brussels sprouts and sweet potatoes….

Your call though 🙂


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